Espresso Ratio Calculator
Dose, yield, and brew time for any espresso recipe.
If the shot runs too fast (under target time), grind finer. If it chokes the machine and runs slow, grind coarser. Keep the dose and target yield fixed; only the grind moves.
Yield is measured by weight, not volume. A scale under the cup is the single biggest upgrade you can make to home espresso.
About
Espresso is a ratio: dose (in) to yield (out). Ristretto is around 1:1.5, classic is 1:2, lungo is 1:3. This calculator gives you the target yield and brew time window for any starting dose.
How to use
- Pick the espresso style.
- Enter your dose in grams.
- See the target yield and brew time.
FAQ
What's the standard ratio?+
1:2 (18g in, 36g out) over 25-30 seconds. Most modern espresso recipes start there and adjust to taste.
Why is my shot bitter?+
Usually over-extraction. Try a coarser grind, less brew time, or a tighter ratio (1:1.5). Sour means the opposite: under-extraction. Finer grind, longer brew, looser ratio.